Vietnamese Salad Rolls With Peanut Dipping Sauce Recipe

I hand-roll Vietnamese Salad Rolls With Peanut Sauce, packing rice-paper wrappers with vermicelli noodles, shrimp, crisp vegetables, and fragrant herbs to create a fresh and healthy dish.

I fell for Vietnamese Salad Rolls With Peanut Sauce the first time I tried them, and i still get the same little jolt now. I roll shrimp and rice paper wrappers almost like a tiny edible present, messy but addictive.

They look delicate but pack a punch, and the Homemade Peanut Sauce turns every bite into something you didn’t expect. If you think summer rolls are just light snacks, wait till you taste this contrast of textures, the snap, the soft, the zing, you might be surprised how simple things can feel adventurous.

i promise these will become your quick go to.

Ingredients

• Rice paper wrappers: Thin, chewy wrappers that add carbs and light texture, low fat.
• Rice vermicelli noodles: Soft noodles giving quick carbs and energy, simple and gluten free.
• Shrimp: Lean protein low calories gives seafood flavor and satisfying chew, tasty.
• Lettuce leaves: Adds crunch, lots of water and fiber, keeps rolls light and fresh.
• Cucumber: Cool hydrating low calorie mild flavor that balances richer components.
• Carrots: Sweet crunchy beta carotene and fiber, bright color and sweetness.
• Fresh herbs: Mint cilantro basil bring aroma freshness little calories herbaceous punch.
• Peanut dipping sauce: Creamy nutty provides protein fat sweet sour spicy balance addictive.
• Lime wedges: Bright citrus adds sour acidity and lifts all flavors instantly.

Ingredient Quantities

• 12 rice paper wrappers (8 inch / 20 cm)
• 4 oz (115 g) dried rice vermicelli noodles
• 12 to 16 medium shrimp, cooked, peeled and halved lengthwise
• 6 to 8 butter lettuce leaves or romaine leaves, washed
• 1 medium cucumber, seeded and julienned or thinly sliced
• 2 medium carrots, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts, rinsed
• 2 to 3 green onions, cut into thin strips
• 1/2 cup fresh mint leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup Thai basil leaves, packed (optional)
• 1 lime, cut into wedges for serving
• For the peanut dipping sauce: 1/2 cup smooth peanut butter
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon brown sugar or honey
• 1 small garlic clove, minced
• 1 teaspoon sriracha or chili garlic sauce, or to taste
• 1 teaspoon sesame oil
• 1/4 to 1/3 cup warm water to thin the sauce
• 2 tablespoons crushed roasted peanuts for garnish

How to Make this

1. Cook the rice vermicelli: place noodles in a heatproof bowl, cover with very hot tap water or just-boiled water and let sit 4 to 6 minutes until tender, then drain and rinse under cold water until cool; shake off excess water and give them a quick toss with a teaspoon of sesame oil so they dont clump.

2. Prep everything else: halve the cooked shrimp lengthwise, wash and dry lettuce leaves, seed and julienne the cucumber, peel and julienne the carrots, thinly slice the red pepper, rinse bean sprouts, cut green onions into thin strips, pick and stack mint, cilantro and Thai basil leaves, and cut the lime into wedges.

3. Make the peanut dipping sauce: whisk together peanut butter, hoisin, soy sauce or tamari, rice vinegar, lime juice, brown sugar or honey, minced garlic, sriracha to taste and sesame oil; slowly whisk in 1/4 to 1/3 cup warm water until smooth and pourable. Taste and adjust sweet, salty or spicy. Sprinkle crushed roasted peanuts on top before serving.

4. Set up an assembly station: a shallow wide bowl of warm water for the rice papers, a clean damp towel or cutting board to work on, and a plate lined with a damp towel to hold finished rolls so they dont dry out.

5. Soften each rice paper wrapper by dipping it in warm water 2 to 6 seconds until pliable but not falling apart; lay it flat on the damp towel or board with the bottom third closest to you.

6. Layer fillings on the bottom third: a lettuce leaf, a small handful of vermicelli, 2 shrimp halves placed cut side down with the rounded side facing you so they show when rolled, then add a little cucumber, carrot, red pepper, bean sprouts, green onion and a few herb leaves. Dont overfill or the wrapper will tear.

7. Roll tightly: fold the bottom edge over the fillings, fold the sides in snugly, then roll up toward the top to seal. If the edge wont stick, dab a bit of water on it. Repeat until wrappers are used.

8. Keep finished rolls covered with a damp towel while you work so they stay soft. They are best eaten within a few hours; if you need to store them, wrap individual rolls in plastic wrap and refrigerate up to 24 hours but expect the wrapper to get slightly chewy.

9. Serve whole or halved with the peanut sauce and lime wedges. For extra crunch sprinkle crushed roasted peanuts over the sauce and add extra sriracha if you like it hotter.

Equipment Needed

1. Large heatproof bowl (for soaking the rice vermicelli)
2. Wide shallow bowl or pie plate (for softening rice paper wrappers)
3. Fine mesh strainer or small colander (to drain and rinse noodles)
4. Cutting board (for all the veg and herbs)
5. Sharp chef’s knife (or paring knife for herbs and shrimp)
6. Small mixing bowl and whisk or fork (to make the peanut dipping sauce)
7. Measuring spoons and a 1/4 cup measure (for sauces and water)
8. Clean damp kitchen towel plus a plate or platter (to roll on and to keep finished rolls covered so they dont dry out)

FAQ

Vietnamese Salad Rolls With Peanut Dipping Sauce Recipe Substitutions and Variations

• Rice paper wrappers: you can use big butter lettuce or romaine leaves for a fresh, easy wrap; collard green leaves (blanched quickly) if you want sturdy, low carb rolls; nori sheets for a sushi like twist; or softened wheat spring roll wrappers if rice paper is nowhere to be found.
• Rice vermicelli noodles: swap with thin glass or cellophane noodles (very similar texture); soba noodles for a nuttier flavor; plain thin spaghetti in a pinch; or spiralized cucumber or zucchini to keep it light and low carb.
• Shrimp: replace with firm tofu thats been pressed and pan fried or marinated, shredded cooked chicken, sliced smoked salmon for a richer bite, or tempeh for a nutty vegan option.
• Peanut butter in the sauce: use almond butter, tahini, sunflower seed butter if you need nut free, or cashew butter; thin any of these with warm water, a splash of soy sauce and lime like you would the peanut version.

Pro Tips

1) Get the rice paper timing right. Use warm, not boiling water and only dip long enough for the wrapper to go soft and pliable, dont let it sit or it turns gummy and tears. Work on a damp towel and keep a second towel handy to blot edges if they get too wet.

2) Stop the noodles from clumping. After rinsing cold give the vermicelli a quick toss with a teaspoon of sesame oil and spread them out to cool so they dont steam into a sticky mess. If they still seem long and awkward, snip them with kitchen shears for easier rolling.

3) Build for structure not volume. Put lettuce or a thin layer of herbs next to the wrapper, keep fillings away from the edges, and dont overstuff — tight, neat rolls hold together better and look cleaner when sliced. If an edge wont seal, dab a little water on it, then press firmly.

4) Make the peanut sauce flexible. Whisk slowly with warm water so you can control thickness, add a splash of fish sauce or extra lime if it tastes flat, and keep sauce in a squeeze bottle for easier dipping and cleaner serving. Store homemade rolls individually wrapped in plastic and eat within 24 hours to avoid chewy wrappers.